Sous Vide

I just got my Polyscience immersion heater in the mail and eagerly cooked up some ham. It came out really, really good and I'm excited for this method. I smoked it with madrone outside for 4 hours. Then I vacuum sealed it with a marinade of salt, orange slices, and honey. I let it cook in the waterbath for 6 hours at 125˚, then I raised the temperature to 155˚ for another 6 hours overnight. I cooled it this morning in the bag. The ham is very tender and juicy, with a nice fresh orange juice aroma.

The scientific nature of the cooking, combined with the plastics, has some people nervous, and it's not my normal style, but I'm very excited about the prospects for the method in the food cart. What are your thoughts?